The Restaurant Connection: Matt Levin
MATT LEVIN Bio: 36; grew up in the Rittenhouse neighborhood; still lives in the city with his wife.
Bio: 36; grew up in the Rittenhouse neighborhood; still lives in the city with his wife.
Trained: Culinary Institute of America, Hyde Park, N.Y.
Philly restaurant connections: Lacroix, Adsum.
What's new? Square Peg (929 Walnut St., 215-413-3600), Barry Gutin and Larry Cohen's casual American; he is exec chef.
It's all in the name: Like the old expression about square pegs in round holes, the Midtown Village spot puts "our own little twists on what classic American foods are."
And spiked milkshakes: "Diner-inspired but we're making it fun, doing it differently."
Tequila, bourbon or whiskey? Kah Tequila, a small-batch spirit from a Mexican micro-distillery that comes in a skull-shaped bottle.
Favorite ingredient: "Fritos. We do a taco in a bag and we use Fritos."
Go-to utensil: "My meat fork or my tweezers."
Cheesesteak wid? "Whiz and onions."
If I wasn't a chef: "I'd probably be running my parents' business, [Century Mills swimwear], which would be super boring."
Who's your hero? "Marco Pierre White, a chef in England who really believed in a specific type of cuisine. It took him a while to get a bit of a following and find the right venue to do it."
Tattoos: Among others, "I have two sleeves. One is vines, flowers and herbs; the other is all food-related things."
Exercise: "Something I should do more of."
Fave snack: Sour Patch Kids.
Learn more about Philly-area restaurants and chefs at The Restaurant Connection, philly.com/restaurantconnect.